Preheat the oven to 350°F.

Cut the butternut squash in half lengthwise and remove the seeds with a spoon.

Line a baking sheet with parchment paper. Place the squash halves cut side down on the baking sheet. Drizzle and rub them with olive oil.

Bake for 1 to 1 1/2 hours or until the squash is tender enough to be easily pierced with a fork. Remove from the oven and let cool until it can be handled, then scoop out the flesh.

Alternatively, if short on time, peel and dice the squash into small, even pieces. Boil these in water with 1 tablespoon of olive oil until tender and falling apart, about 20-25 minutes. Drain and proceed with the next steps.

Place squash in a medium-sized pot and add the vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat to maintain a low-medium simmer.

Stir in 1/2 to 1 jar of Apple Maple Butter, according to your taste preference. Simmer for 8-10 minutes.

Carefully blend the mixture using an immersion blender or transfer to a blender in batches. Puree until completely smooth or until you reach your desired consistency. Be cautious when blending hot liquids.

Return the pureed mixture to the pot. Stir in the cream and gently heat until hot, but not boiling (to avoid curdling the cream).

Taste and adjust the seasoning with salt and pepper, as needed.

Serve the bisque hot, garnish with fresh apple slices, fresh rosemary and extra Apple Maple Butter to stir in as you Enjoy!